Quick Caribbean-Spiced Chicken Tacos

Name: Quick Caribbean-Spiced Chicken Tacos with Charred Pineapple Slaw & BBQ Mayo
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 tin pineapple slices; 1 sprig spring onion; 1 packet chicken thigh; 1 drizzle white wine vinegar; 1 bag slaw mix; 1 mini flour tortillas; 1 packet Greek-style yoghurt; 1 sachet mild Caribbean jerk seasoning; 1 packet BBQ mayo; 1 bag pre-chopped onion

with Charred Pineapple Slaw & BBQ Mayo

Up to 180$ + Free Treats / Extras for Life

Loaded with juicy chicken thigh and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Gluten

•Soja

•Wheat

•Milk

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

1 sprig

spring onion

1 packet

chicken thigh

1 bag

slaw mix

mini flour tortillas

(Contains: Gluten, Soja, Wheat; May be present: Latte, Soja.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

mild Caribbean jerk seasoning

1 packet

BBQ mayo

(Contains: Egg; May be present: Latte.)

1 bag

pre-chopped onion

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2947 kJ

Fat24.6 g

of which saturates5.3 g

Carbohydrate70.7 g

of which sugars26.4 g

Protein45.6 g

Sodium1537 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain pineapple slices. Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan and roughly chop. Transfer to a medium bowl.

• To the bowl with the pineapple, add Greek-style yoghurt and a drizzle of white wine vinegar. Season with salt and pepper to taste. • Add slaw mix and spring onion, then toss to coat.

Little cooks: Take the lead by tossing the slaw!

• In a second medium bowl, combine mild Caribbean jerk seasoning with a drizzle of olive oil. Add chicken, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and pre-chopped onion, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.

Little cooks: Help toss the chicken in the marinade. Make sure to wash your hands well afterwards!

• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. Fill with pineapple slaw and Caribbean-spiced chicken. Garnish with spring onion to serve. Enjoy!

Little cooks: Show them how it's done and help build the tacos!